Ginger Lemon Dressing Food
REFRESHING LEMON-GINGER DRESSING
This dressing is wonderfully light and tangy; serve over salad. It goes perfect with my squished kale salad (see my recipe box for this). Made as directed, this recipe is gluten free, wheat free, soy free, dairy free, and corn free. I use my Vitamix® to blend the dressing together. Enjoy!
Provided by Karra Showen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 2 g, Fat 20.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.8 g, Sodium 73.8 mg, Sugar 0.5 g
GINGER DRESSING
I love this flavorful ginger salad dressing because it's super easy to make and uses pantry staples. It's a quick fix to serve with salad greens or veggies on a weeknight. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.
Nutrition Facts : Calories 137 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
GINGER SALAD DRESSING
Love ginger? You'll love this homemade salad dressing recipe! It's full of fresh ginger flavor, balanced by a touch of maple syrup and apple cider vinegar. Recipe yields 3/4 cup dressing.
Provided by Cookie and Kate
Categories Salad Dressing
Time 5m
Number Of Ingredients 7
Steps:
- In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
- Taste, and adjust if necessary-for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
- This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simple let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.
Nutrition Facts : ServingSize 1 tablespoon, Calories 88 calories, Sugar 1 g, Sodium 158.7 mg, Fat 9.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 1.3 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
FRESH GINGER AND HONEY SALAD DRESSING
This Fresh Ginger and Honey Dressing is sweet, tangy, and zesty, and will make you love salad! It's so easy to make a big batch, and will last for a month in the fridge. Alternatively, use as a marinade for grilled chicken or veggies.
Provided by Elizabeth Lindemann
Categories Salad Dressing
Time 5m
Number Of Ingredients 6
Steps:
- Mince ginger in a food processor (you can also do this by hand).
- Add to the food processor the honey (1/4 cup), salt (2 teaspoons), pepper (1 teaspoon), and rice vinegar (1/3 cup); pulse to combine (if not using a food processor, whisk these ingredients together in a bowl).
- While food processor is running, add oil gradually (or add oil to bowl while whisking), in order to emulsify the dressing.
- Store in an airtight container or jar for up to one month in the fridge.
Nutrition Facts : Calories 30 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
GINGER LIME SALAD DRESSING
From Crazy Sista Cookbook by Lulu Buffet. This is a great dressing, it keeps well, and is also yummy over blackened grouper or on a grilled shrimp salad. Can also be used as a great marinade for grilling chicken or fish. Cook time is chill time.
Provided by cajunhippiegirl
Categories Salad Dressings
Time 2h5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a glass jar or plastic container.
- Shake well until dressing is combined.
- Refrigerate until ready to use.
- Shake well before serving.
- Keeps well in refrigerator.
LEMON HONEY GINGER SALAD DRESSING
Make and share this Lemon Honey Ginger Salad Dressing recipe from Food.com.
Provided by Sharon123
Categories < 15 Mins
Time 10m
Yield 3/4 cup(approx)
Number Of Ingredients 9
Steps:
- Add all ingredients to a food processor or blender and pulse until smooth and emulsified and ginger and garlic are minced well.
- Pour into an airtight container(I use a mason jar). Store in fridge. Will keep a few weeks. I love this with spinach salad.
GINGER-LEMON DRESSING
Good for both sweet and savory uses, this elemental dressing adds zest to our juice salad recipes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5m
Yield Makes about 1/4 cup
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together first three ingredients. Season with salt.
LIME AND GINGER DRESSING
Categories Condiment/Spread Ginger No-Cook Low Fat Quick & Easy Salad Dressing Lime Summer Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
CREAMY GINGER DRESSING
Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad.
Provided by Bryant Terry
Categories Tofu Salad Dressing Sauce Vegan Dairy Free Vegetarian Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a blender, combine the tofu, lemon zest, lemon juice, vinegar, mustard, sugar, ginger, garlic, and salt. With the blender running, slowly pour in the oil through the hole in the lid and blend until emulsified. Season with white pepper.
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5/5 (23)Uploaded 2018-12-12Category SaladPublished 2016-12-26
- To prepare the dressing, combine all of the ingredients in a blender, starting with just 1-inch of fresh ginger, and blend until smooth. Add more ginger to taste, if desired, and set aside.
- To prepare the salad, toss together the cabbage, carrots, and parsley in a large bowl and top with the sliced avocado and raisins.
- Top the assembled salad with 3 to 4 tablespoons of the lemon-ginger dressing and let it marinate for 5 to 10 minutes before serving. Store leftover dressing in an airtight container in the fridge for up to a week.
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- In a food processor place the onion, grated ginger, celery, carrots and garlic and puree until the vegetables are fine and grainy but not pureed.
- Add the vinegar, water, ketchup, soy sauce, agave, lemon juice, salt, pepper and optional miso paste. Pulse a few times to mix the ingredients.
- With the processor running, add the oil in a steady stream then stop. The mixture should be loose but be a bit grainy.
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From cookieandkate.com
- In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
- Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.
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- Purée carrots, ginger, garlic, vinegar, miso, lemon juice, soy sauce, sesame oil, salt, and ½ cup water in a blender on high speed until solids are very finely chopped, about 30 seconds (mixture will look grainy and watery, but that’s okay). Add mayonnaise and blend on low speed until smooth and creamy.
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- Combine all ingredients in a blender, and blend until smooth. Taste and adjust salt and lemon as desired. Can be used immediately or refrigerated for later use.
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- Prepare the dressing. Over a small sieve placed over a bowl, squeeze out as much juice from the grated ginger as you can. Discard the pulp.
- Mix in the maple syrup, soy sauce, lemon juice, and salt. In a slow stream, pour in the oils, and whisk until emulsified. Alternatively, place all dressing ingredients in a jar, secure with a lid, and shake vigorously, until combined. Set aside.
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- Peel and shred the beets in a food processor or grater. Place them in a wide pan and cook on medium-low heat. The beets will leave out moisture and cook in its own juices. Keep stirring until all the juices evaporate. Remove from heat and let it cool.
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- Place all the ingredients into a mason jar in the order listed. Secure a lid, then shake until emulsified.
- Or you can place all ingredients except the olive oil into a medium sized bowl and whisk together. Then adding the oil in a thin steady stream, continuing to whisk constantly until all the oil is added, and the dressing is emulsified.
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